Confit Salmon

Confit Salmon

RECIPE BY: Matt Sinclair INGREDIENTS : Cobram Estate Extra Virgin Olive Oil Light Flavour (enough to cover salmon in pot) 2 x 200g Coles salmon fillets 1 x bulb fennel 2 bunches of asparagus, with based removed ¼ cup caster sugar 1 cup White wine vinegar DRESSING: 1...
Mussels

Mussels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 60ml Cobram Estate Classic Extra Virgin Olive Oil 4 tbs sobrassada 1 red capsicum, seeded and coarsely dice 2 golden shallots, peeled and thinly sliced ½ bulb fennel, thinly sliced 3 Roma tomatoes, peeled...